1. Put 1 12g salt-free oil into a bowl and melt it with low heat. Steam two fresh salted egg yolks in a steamer, mash them and put them in a bowl for later use.

2. Take a boiled rice bowl and add 55g custard powder, 120g sugar and 55g whole milk powder. Add melted butter and stir well.

3. Add 25g milk several times, then add the mashed salted egg yolk and stir well. Filter evenly and refrigerate for one hour. Divide the frozen stuffing into 15g, knead it into balls and put it in a bowl for later use.

3. Go to a small bowl, add 4g yeast and 55g sugar, and pour in120g warm water of about 35 degrees. Stir well until dissolved, and put in a bowl for later use.

4. Go to a cooking bowl and add 300 grams of medium gluten flour, 55 grams of lard and 4 grams of baking powder. Slowly pour it into yeast water for several times, stir it into snowflake shape, knead it into smooth dough, cover it with plastic wrap, and wake it for about 19 minutes.

5. Knead the proofed dough into long strips and divide them into 30g pieces for later use. Flatten the dough, roll the flanging edge with a rolling pin, roll it into a thin shape in the middle, and put it in the stuffing and put it away.

6. Put the sandbag into a steamer with pre-laid steamer paper, and cover it for 30 minutes until fluffy. Put it in a steamer with boiling water and steam for about six minutes, and the quicksand milk yellow filling is finished.